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Mould fungi

General term (colloquially mould) for a turf-shaped fungal coating (mycelia = branched cell threads) on organic, sugary substances. Some species are of particular importance to humans as human parasites and pathogens of infectious diseases, as well as being the cause of plant diseases and mould toxins in spoiled food. Moulds are also food enhancers and biological sources of antibiotics and cholesterol-lowering drugs.

Traubenfäule - Graufäule (Botrytis), Grünfäule, Schwarzfäule, Essigfäule

Moulds come in all shades of colour: 1 = grey rot or botrytis, 2 = green rot, 3 = black rot, 4 = vinegar rot. They form particularly frequently on sugary substances such as bread, cheese, fruit and grapes. The formation is promoted by warm and humid weather or high humidity. Individual berries can also have a negative effect on the wine and are removed on the table de tri (sorting table) if necessary.

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